Add the ice water one spoon at a time. Stir gently until the dough holds together. Divide the dough into two equal flat discs. Wrap them in plastic and chill one hour.

Peel and slice all your fresh peaches now. Place them in a very large mixing bowl. Add the sugar, cornstarch, and lemon juice. Toss them gently so every slice is coated.

Roll out one dough disc on a floured surface. Place it gently into your 9-inch pie plate. Trim the edges so they fit the rim. This is your bottom layer for the fruit.

Pour the peach mixture into the bottom crust. Spread the fruit out so it is level. Dot the top with small bits of butter. This adds more richness to the fruit filling.

Roll out the second disc of chilled dough. Place it over the top of the peaches. Seal the edges by pressing them with fingers. Cut small slits in the top for steam.

Brush the top crust with a beaten egg. Sprinkle a little extra sugar on top now. Bake at 400 degrees until the crust is golden. Let it cool before you try to slice.